Description
This Creamy Cauliflower Gnocchi with Sage isn't just a meal; it's a strategic culinary victory. It's incredibly fast, packing a ton of flavor, sneaking in veggies, and providing comfort food satisfaction. Perfect for busy weeknights.
Ingredients
Scale
16 oz Frozen Cauliflower Gnocchi
2 tbsp Unsalted Butter
12–15 leaves Fresh Sage Leaves
2 cloves Garlic, minced
1/2 cup Heavy Cream
1/4 cup Vegetable Broth
1/4 cup Parmesan Cheese, grated
1/2 tsp Salt
1/4 tsp Black Pepper
1 tbsp Olive Oil (optional)
Instructions
- Heat a large skillet over medium-high heat. Add 1 tbsp olive oil or 1 tbsp butter. Once shimmering, add the frozen cauliflower gnocchi directly to the pan. Cook for 5-7 minutes, stirring occasionally, until golden brown and slightly crispy on the outside. Remove the gnocchi from the pan and set aside
- Reduce the heat to medium. Add the remaining 1 tbsp unsalted butter to the same skillet. Once melted, add the fresh sage leaves. Cook for 1-2 minutes until the sage becomes fragrant. Add the minced garlic and cook for about 30 seconds until fragrant
- Pour in the heavy cream and vegetable broth, bringing the mixture to a gentle simmer. Let it simmer for 2-3 minutes, allowing the sauce to thicken slightly
- Remove the skillet from the heat and stir in the grated Parmesan cheese until fully melted. Season with salt and black pepper to taste
- Add the cooked cauliflower gnocchi back into the skillet with the creamy sage sauce. Toss gently to coat. Serve immediately, garnished with extra grated Parmesan cheese and a few fresh sage leaves
Notes
Cook the gnocchi from frozen directly to maintain the best texture.
Freshly grated Parmesan yields better results than pre-grated.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 85 mg